Preparation Steps

• Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
• Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente according to package directions, about 7–8 minutes. Drain and set aside.
• In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until the mixture is bubbly and lightly golden.
• Slowly whisk in the milk and heavy cream, stirring constantly until smooth. Cook until the sauce thickens and coats the back of a spoon, about 5 minutes.
• Remove the sauce from heat and stir in the cream cheese until melted. Add the shredded cheddar and Gruyere a handful at a time, stirring until fully melted and smooth.
• Stir in the Dijon mustard, Old Bay seasoning, paprika, salt, pepper, and lemon juice. Taste and adjust seasoning as needed.
• Fold the drained pasta, shrimp, and crab meat into the cheese sauce until evenly combined.
• Pour the mixture into the prepared baking dish. Toss the panko breadcrumbs with a tablespoon of melted butter and sprinkle evenly over the top.
• Bake uncovered for 18–22 minutes until the top is golden and the filling is bubbly. If desired, broil for 1–2 minutes to brown the topping, watching carefully.
• Remove from the oven and let rest 5 minutes. Garnish with chopped parsley and serve warm.